Brought home about 26 pounds of sablefish fillets from my family trip in July ... all the salmon and halibut went with my moms friends, but I wasn't about to let loose of my deep-water prizes!!
We grilled some of it, but I would like to smoke the rest. Anyone have recommendations on how best to brine or otherwise prep the fillets for smoking? Likewise, is there a particular type of wood chips that best bring out the flavor? Ideal smoking temp & time?